Sweet And Sour Pork Tenderloin
Personally, i avoid these, as i would prefer to season the meat myself (and control the.
Recipe Summary Sweet And Sour Pork Tenderloin
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Ingredients | Pork Tenderloin Raw Nutrition1 (1 1/4 pound) pork tenderloin, trimmed of silver skinsalt and ground black pepper⅓ cup ketchup⅓ cup seasoned rice vinegar1 (8 ounce) can pineapple chunks, drained with juice reserved2 tablespoons brown sugar4 cloves garlic, minced2 teaspoons hot chili sauce (such as Sriracha®)1 teaspoon soy sauce1 pinch red pepper flakes1 tablespoon vegetable oil1 teaspoon butter¼ cup chopped green onion (white part only)2 tablespoons chopped green onion topsDirectionsCut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.Info | Pork Tenderloin Raw Nutritionprep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Sweet And Sour Pork TenderloinWorld Cuisine Recipes, Asian, Chinese,
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